4-ingredient recipe: Roasted carrots

Nov. 24, 2013

Roasted carrots and onions. / Heather Torpy/Special to The Register

Written by

Heather Torpy

Special to The Register

Roasting vegetables gives them wonderful richness. When carrots are roasted they caramelize on the outside and become soft on the inside.

They make a great Thanksgiving side dish, and the process to make them is very simple and can be used for many different vegetables (think broccoli, cauliflower, butternut squash, potatoes, sweet potatoes or a combination).

1. Wash and peel a pound of carrots. Cut them any way you want (in half, into sticks or slice into discs) — just try to keep them roughly the same size so they roast evenly.

2. Peel and cut two medium sweet onions into roughly the same size pieces as the carrots. Put the carrots and onions on a cookie sheet.

3. Whisk together two tablespoons olive oil and two tablespoons honey. Drizzle over the carrots and onions. Sprinkle the carrots and onions with dried thyme, kosher salt and freshly ground pepper.

4. Bake at 450 F for 15 minutes. Using a spatula, flip the carrots and onions, then bake another 10-15 minutes until carrots are fork tender. The larger the carrots are cut, the longer they will take to roast.